Shrimp-Manchego-Chorizo Grits With Red Bean Salsa

Shrimp-Manchego-Chorizo Grits With Red Bean Salsa
Photo by Ben Van Hook


  • ¼ pound grated Manchego or Parmesan cheese
  • Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs
  • 1/8 pound chorizo sausage, cooked and chopped
  • ½ pound cooked large shrimp, peeled, deveined, and chopped
  • 30 large shrimp, cooked, peeled (leaving tails intact), and deveined
  • 3 cups water
  • ¾ cup regular grits
  • + 5 more ingredients
    • Red Bean Salsa
    • ¼ cup butter or margarine
    • Salt
    • 3 fish bouillon cubes
    • Pepper

Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly grease...

View full recipe at My Recipes


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